‘Twas the second day after Thanksgiving
And all through the house
People were saying
With pleads and with praying
Please, No more turkey!’
Anonymous
Let’s face it -- most everyone loves turkey. The All-American bird makes a wonderful meal with all of the trimmings, from potatoes to cornbread, and vegetables to desserts. Since turkey is so inexpensive (and often given away free with the purchase of other groceries) in celebration of our national holiday, we frequently have a turkey or two sitting in the freezer. Particularly if we’ve opted for a "turkey alternative" for the big meal, we roast a turkey later in the weekend, fragrant with sage and onion. However, roasting a large bird can set the stage for turkey overload. No wonder, that many of us "wish for fish" or anything else after a couple of days of eating turkey.
After that first meal, we separate the turkey from the carcass and refrigerate the leftovers promptly for future meals. When dividing the meat into manageable portions, remember that chunks or slices of turkey are best for sandwiches, crepes, or shortcakes. Bits and shreds are suitable for soups and pilaf or risotto. If you freeze the leftovers, make-over turkey dishes can be postponed several weeks to avoid menu monotony and free up cooking time as we progress into one of the busiest seasons in the year.
Turkey sandwiches and turkey-vegetable soup are almost as traditional in our homes as the roasted bird. But if you’re like us, you’ll want to make use of this delicious, low fat protein in lots of other ways. We’ll share four meals that you can make with leftover turkey. All are easy. After all who wants to spend hours in the kitchen when you’re busy getting ready for the next Holiday? The meals range from the light to robust, from mild to Texas hot, but they are all good enough to make later in the year with chicken.
First some basic tips on how to treat turkey like the treasure it is:
- 1 pound (480 g) of cooked turkey meat, cut into 1-inch (2.5 cm) cubes will yield 3 cups, lightly packed. Use 1/2 cup (78 g) to 3/4 cup (108 g) per serving in a recipe for 3 to 4 low fat protein exchanges.
- Allow turkey to come to just room temperature before refrigerating. Putting steaming hot turkey into the refrigerator can create a moist environment for bacteria growth. Refrigerate promptly once cool enough to handle, never allowing the turkey to be at room temperature for more than 2 hours. Carefully wash all cutting surfaces with hot, sudsy water. .
- If you going to use the carcass for making soup or stock, separate it from the meat, wrapping and storing separately. Use a meat cleaver to chop the carcass into manageable pieces.
- Freeze leftover turkey in double-wrapped freezer aluminum foil in package weights suitable for your family size and probable recipe use. Label and store at 0°F (-18°C) to use within one month. Frozen cooked turkey can be held safely for up to 2 months, but its quality will have deteriorated.
Our first meal features a turkey risotto which takes us from All-American dining to Northern Italian. We’ve added baby peas and mushrooms to make it a one dish meal so that the cook can relax. Dessert is a scrumptious concoction of Italian ricotta cheese flavored with a little brandy and cinnamon to spread on slices of crisp apples or pears. Simple, yet elegant to use another time for company.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our second meal takes us simultaneously to America’s Southwest and to Great Britain. In England, Pocket Potatoes with Chili are very popular so we’ve made a Southwestern-style turkey chili to be spooned on top of potato halves and served with broccoli, one of America’s favorite vegetables. Your family will never guess that this chili is made with turkey, but you’ll have fewer of those aluminum packets in the refrigerator once dinner’s cooked and eaten. Dessert’s a lovely poached pear served in a puddle of almond cream, our lightened version of a dessert sauce we were served at Simpsons in the Strand near Covent Garden on our last trip to London.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our third turkey remake is delightful sweet potato and turkey patties, using mashed sweet potatoes (hopefully you have some left over), turkey, and walnuts. Served over baby greens as a light salad, the patties are dressed with a salsa made from fresh fruit with the kick of jalapeños. These patties would also make a wonderful addition to a brunch when the crew awakens ravenous and wants to eat before that yearly touch football game. Try them with scrambled egg substitute and serve with fresh fruit salad. You’ll have a delicious brunch and one less packet of turkey in the refrigerator. The dessert comes from our James Beard Cookbook Award-winning Joslin Gourmet Diabetes Cookbook (Bantam Books) and is a lovely combination of warm grapefruits and oranges in a light sherry sauce.
(for the recipes, click on The Recipes or click on the individual recipe above)
Our last turkey leftover is a casserole that can be made with different seasonings -- Italian if that’s your family’s preference or Mexican if they like something spicier. Either way, the casserole’s a snap to make and sure to be a hit with everyone. With the casserole, we’re serving a colorful vegetable stir-fry and rich chocolate pudding for dessert. Dinner couldn’t be easier or tastier! Since the pudding needs time to chill, make that earlier in the day.
(for the recipes, click on The Recipes or click on the individual recipe above)
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